Cadby P
Firmenich S.A. Genève, Switzerland.
Food Addit Contam. 1996 May-Jun;13(4):453-60. doi: 10.1080/02652039609374430.
Estimating exposure to chemically-defined flavouring substances raises special problems which are not encountered with food additives. These substances are extremely numerous and are used interchangeably and intermittently inside the many complex mixtures which are used to flavour foods and beverages. Furthermore, unlike food additives whose distributions of use levels tend towards levels of technological efficacy, the distributions of use levels of flavouring substances tend towards zero. The Scientific Committee for Food's Working Group on Flavourings is currently examining two approaches: one based on the quantities disappearing into the food supply and assumptions about the size of the consuming population (as used by the US FDA); and one based on maximum usage levels and upper-level consumption estimates of food items likely to contain the substances. Estimates obtained by the two methods can vary by a number of orders of magnitude and it is concluded that for some substances, both methods may actually over-estimate high exposure.
评估对化学定义的调味物质的暴露会引发一些特殊问题，而这些问题在食品添加剂方面不会遇到。这些物质数量极多，在用于调味食品和饮料的众多复杂混合物中可交替且间歇地使用。此外，与使用水平分布倾向于技术效能水平的食品添加剂不同，调味物质的使用水平分布倾向于零。食品科学委员会的调味剂工作组目前正在研究两种方法：一种基于进入食品供应中的数量以及对消费人群规模的假设（如美国食品药品监督管理局所采用的方法）；另一种基于可能含有这些物质的食品的最大使用水平和高摄入量估计。通过这两种方法获得的估计值可能相差几个数量级，并且得出的结论是，对于某些物质，这两种方法实际上都可能高估了高暴露情况。
